So, I struck a deal with my friend the other day. She very generously gave me a bottle of the most beautiful white truffles from Italy and (my condition,) was that I would make something special which she and I could enjoy.
I thought about, I read about it, I took that little jar out and I stared at it. Finally I had an epiphany, I had to stop staring at that jar and just start making something. Only this couldn’t be just something I made, this had to be a creation to end all creations.
I infused, I baked, I dressed it and we ate…Here is the dish in all it’s simplicity,
Petit Quiche with Truffled honey, White Truffle, Parmesan & Frisée lettuce
Time 1:15hr, yield about 8 or 9
White truffle to infuse honey (or buy pre bought)
Whole truffle to grate (optional)
Good quality honey
1/2 cup of cream
Puff pastry sheets, approx 2
3x Whole Eggs
1/2 diced Brown onion
Butter for greasing and to baste
Freshly grated Parmesan (I used the king of all cheeses, Parmegano Reggiano)
Salt & pepper to taste
Mixing bowl, muffin tins (greased with some butter)
Frisée lettuce to serve
Small jars to serve the truffled honey
Preheat the oven somewhere between 180C-200C (356-392F) it should be fairly hot. In a small jar, grate some truffle, approx half a teaspoon is pictured here,
Drizzle in some just warmed honey, approx 2 Tbsp and set aside.
Crack the eggs into a mixing bowl
Add a half cup of cream,
Add the diced onion, a good amount of cracked pepper and about a 1/3 cup of freshly grated Parmesan,
Whisk until just combined, it will be a fairly runny mixture but I like my quiches to be on the slightly oozy side rather than hard set,
Quarter the pastry sheet and shape the squares into the muffin tins. Don’t worry if it’s abstract because it adds to the look.
Spoon the quiche mixture into the pastry shells and place in the oven for 18-20 minutes.
When time is up take them out to rest on a tray,
Arrange on a plate with the small jar of truffle honey and the frisée lettuce on the side,
At the table you can drizzle the honey and grate additional Truffle over the top (oh the decadence) Perhaps a little more grated Parmesan too,
Voila, ready to serve…